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Sausage Broccoli Manicotti

Even kids will gobble up their broccoli when it's served this way. "I dress up spaghetti sauce with Italian sausage and garlic, then drizzle it over shells stuffed with broccoli and cheese," shares Jason Jost of Manitowoc, Wisconsin. "My wife and daughter love it!"

6-8 ServingsPrep: 25 min. Bake: 40 min.

Ingredients

1 package (8 ounces) manicotti shells
2 cups (16 ounces) 4% cottage cheese
3 cups frozen chopped broccoli, thawed and well drained
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
3/4 cup shredded Parmesan cheese, divided
1 egg
2 teaspoons minced fresh parsley
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/8 teaspoon garlic powder
1 pound bulk Johnsonville® Ground Sausage
4 cups meatless spaghetti sauce
2 garlic cloves, minced

Directions

Cook manicotti according to package directions. Meanwhile, in a large
bowl, combine the cottage cheese, broccoli, 1 cup mozzarella cheese,
1/4 cup Parmesan cheese, egg, parsley, onion powder, pepper and
garlic powder; set aside.
In a large skillet, cook the sausage over medium heat until no longer
pink; drain. Add spaghetti sauce and garlic. Spread 1 cup meat sauce
in a greased 13-in. x 9-in. baking dish.
Rinse and drain shells; stuff with broccoli mixture. Arrange over

2 of 2

Sausage Broccoli Manicotti (continued)

Directions (continued)

sauce. Top with remaining sauce. Sprinkle with remaining mozzarella
and Parmesan cheeses. Bake, uncovered, at 350° for 40-50 minutes
or until heated through. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 each) equals 417 calories, 18 g fat (9 g saturated fat), 83 mg cholesterol, 1,244 mg sodium, 38 g carbohydrate, 4 g fiber, 27 g protein.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.